A thought came to me earlier this week about all the cookies I have made for our #worldwidewednesday meals and was curious how many there have been and how many I would and have made again because they were so good. Thinking how would a cookie around the world cookbook go? Could I do such a thing? Would people be excited for such a thing?
How would I go about doing this.
Then reality or the logical part of my brain steps in and says. When are you going to have time to do this. My plate it pretty full as it is. Who knows; maybe someday I will finally be able to write a cookbook even if it has nothing to do with cookies. We have had some pretty great meals and treats around my island over the years. Here’s to even more!!!
These cookies are from British Guyana “The Joy of Cookies” by Sharon Tyler Herbst. They were easy to make and quite tasty. I made mine pretty small so it made a lot of cookies. I think I might go slightly bigger next time around. Though they were small so you could eat more than more, or two or even three. I don’t know how many I lost count.
The comment that stuck out the most was “I never thought cinnamon and nutmeg would go with lime; well it does and was quite pleasant actually. The ingredient list was simple and I had everything on hand; which I love.
Lime cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ¾ cup butter softened
- 1 cup sugar
- 2 teaspoons finely grated lime zest
- 3 tablespoons fresh lime juice
rolling sugar
- ⅓ cup sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- preheat oven to 350℉. Prepare 2 large cookie sheets.
- In a medium bowl, combine flour, baking powder, salt, nutmeg and cinnamon and set aside.
- In a large mixing bowl, beat the butter, sugar and lime zest until light and fluffy. Gradually add the lime juice while beating until incorporated. Stir in the flour mixture a ½ cup at a time, blending well after each addition.
- In a small bowl add the sugar and spice mixture. Roll about a teaspoon full of dough into a ball and then place in the sugar/spice mixture. Arrange each ball onto the cookie sheet about and 1 inch apart. Press each ball slightly with a bottom of a glass or a decorative cookie stamp.
- Bake for 13-16 minutes, or until golden brown on the bottom. Cool on racks and store in an airtight container for up to a week. You can also freeze them.